CN112219925A - Preparation method of eight-treasure crabapple tea - Google Patents
Preparation method of eight-treasure crabapple tea Download PDFInfo
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- CN112219925A CN112219925A CN201910636218.9A CN201910636218A CN112219925A CN 112219925 A CN112219925 A CN 112219925A CN 201910636218 A CN201910636218 A CN 201910636218A CN 112219925 A CN112219925 A CN 112219925A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a preparation method of eight-treasure crabapple tea, which takes selenium-rich Hubei crabapple leaves, dried orange peel, medlar, mulberry, pawpaw, kudzu root, longan, red date and Chinese yam as raw materials, adopts relative anaerobic environment and high-temperature fermentation, and dries the crabapple leaves at 45-55 ℃ until the water content is not higher than 12%. The original leaves of the crabapple tea are sprayed with water, cut into threads and dried, and the eight raw materials are dried and the moisture is kept about 15 percent. Processing pericarpium Citri Tangerinae slices, fructus Chaenomelis slices, Mori fructus slices, rhizoma Dioscoreae slices, radix Puerariae powder, fructus Lycii, dried longan slices, dried fructus Jujubae slices and folium Mali Pumilae slices into teabag at a certain proportion. The product is bright red, clean and transparent, unique in taste, and sweet and refreshing. Has effects in invigorating stomach, nourishing spleen, quenching thirst, removing summer heat, nourishing yin, nourishing blood, tonifying liver and kidney, lowering blood sugar, reducing blood fat, and enhancing immunity. The tea bag is low in cost, stable and controllable in production process, convenient and desirable due to independent packaging of the triangular bags, convenient and quick to brew tea at home, in offices and in trips, and can be used as a long-term health-care drink.
Description
Technical Field
The invention belongs to a preparation method of functional compound Chinese flowering crabapple tea.
Background
Malus hupehensis (Pamp.) Rehd is a plant of Malus of Rosaceae, also called Malus spectabilis and black flower tea. The tender leaf of malus hupehensis has been drunk as tea for thousands of years, and is a cool beverage widely drunk in summer in the Wuling mountain area, commonly known as flower black tea, forest capture tea, a tea can and the like. It is recorded in the compendium of materia Medica, Xinhua, and leaves contain phloridzin (phloretin-2-glucoside), catechin, epicatechin, and trace flavonol-3-glucoside. It is sour and neutral in flavor and mainly indicated for food stagnation, indigestion, dysentery and malnutritional stagnation. The medical writings of Fujian medical record and Zhejiang medical plant record are collected as the stomach-invigorating and digestion-promoting medicines. Has effects in promoting digestion, nourishing stomach, clearing away heat, moistening lung, promoting salivation, quenching thirst, refreshing brain, relieving fatigue, lowering blood pressure, and reducing weight. The phlorizin which is the main component of the malus hupehensis leaves is 2' -beta-D-glucoside of phloretin, and belongs to dihydrochalcone glycoside in plant flavonoids. Dihydrochalcone glycosides occur rarely in nature compared to other flavonoids, and are referred to as "minority flavonoids". Phlorizin is the main component of apple polyphenol, has various biological activities such as regulating blood pressure and blood sugar, protecting heart, eliminating free radicals in vivo, regulating female endocrine and the like, and also has the characteristic of low toxicity, so that the phlorizin is applied to a plurality of fields such as medicine, cosmetics, food, plant tissue culture and the like.
The tangerine peel, the medlar, the mulberry, the pawpaw, the kudzu root, the longan, the red date and the Chinese yam have the effects of regulating qi, strengthening middle warmer, nourishing kidney, moistening lung, nourishing yin, nourishing blood, resisting epidemic and killing insects, clearing away greasy feeling and relieving fever, enriching blood, nourishing qi, tonifying spleen, soothing nerves and the like, the crabapple tea has the effects of nourishing stomach, reducing blood fat and lowering blood pressure, and the nine kinds of treasure can complement each other when being drunk in a matching way.
Disclosure of Invention
The technical solution of the invention is as follows:
the selenium-rich Malus hupehensis leaves are used as raw materials, the active ingredients in the Malus hupehensis leaves are scientifically and reasonably proportioned through controllable fermentation and drying process treatment, and the pawpaw is matched to construct a proper functional spectrum, so that the Malus hupehensis pawpaw tea with stable internal ingredients and sweet and refreshing taste is obtained. The specific process and standard are as follows:
1. harvesting raw materials: generally, selenium-rich leaves of malus hupehensis are harvested from the beginning of 7 months to the end of 8 months, the leaves are thick and full, the senescence is not obvious, and the leaves have no spots and no wormholes. Picking fresh leaves in the morning and at night in sunny days when the temperature is not high.
2. Fresh leaf treatment: cleaning impurities, and washing the leaves with water. Then spreading and airing the leaves by using a dustpan, and airing the moisture on the surfaces of the leaves.
3. Fermenting; placing the spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, and fermenting at high temperature. The initial temperature is not lower than 40 ℃, the temperature increase per hour is ensured to be 3-5 ℃, and the sealed fermentation is carried out for about 4 hours. The tea bag can be exposed to sunlight, and covered with thick cloth when the temperature is about 45 deg.C, and kept at about 3-4 hr. In the fermentation process, the fermentation condition of the crabapple leaves in the bag is observed at any time, if more than 95 percent of the leaves are golden yellow, the plastic bag can be opened, and the fermented crabapple leaves are spread.
4. And (3) drying: and if the natural conditions permit, naturally drying the fermented Chinese flowering crabapple leaves in the sun to obtain the Chinese flowering crabapple original leaves. Drying the crabapple leaves at 45-55 ℃ until the water content is not higher than 12% in rainy days to obtain the crabapple black tea raw leaves.
5. Selecting and forming: selecting the dried original leaves, and selecting out tea leaves with different damages and fermentation, so that each tea leaf achieves the copper coin rust color, the front side of the tea leaf is the copper coin color, and the back side of the tea leaf is the rust color, and the original leaf production of the begonia black tea is completed.
6. Spraying water to the original Chinese flowering crabapple tea leaves, shredding and drying for later use.
7. Harvesting and finishing the eight-treasure raw materials: 1, dried orange peel: selecting pericarpium Citri Tangerinae, removing impurities, washing with clear water for about 3 times, retaining water content at least not less than 30%, 2, fructus Lycii: harvesting in batches in 6-11 months, spreading fresh fruits on the reed canes, wherein the thickness of the fresh fruits is not more than 3 cm, 1.5 cm is generally preferred, and 3, the ratio of mulberry: removing dead leaves and dry branches and rotten or discolored unqualified fruit grains in mulberry fruit ears, washing the mulberry fruit ears with clear water for about three times, and keeping the water content at least not lower than 30%, 4, using pawpaw: harvesting when the epicarp is yellowish for 8-9 months, splitting the harvested fresh fruits, taking out the seeds, and drying, wherein 5, the radix puerariae: clear away the silt that the material exocuticle layer was stained with the area to detach the stereoplasm impurity of root of kudzu vine powder in the epidermis of material tuberous root and the material, 6, longan: blanching longan in boiling water, and 7, red date: dehydration and drying, 8, Chinese yam: collecting root tuber, cleaning tuber, soaking in water, and scraping off outer skin with bamboo knife or glass sheet. The skin is scraped and then put on a smoking stove, and the stem tuber is fumigated by sulfur, and then taken out and dried or baked to be completely dry after the stem tuber becomes soft, thus obtaining the wool top.
8. Crushing and shredding: crushing: the cell of the kudzuvine root is broken to release more free starch granules as much as possible by using a corresponding machine, and the granules are easy to separate and cannot be too fine and fine in peel and residue, and are shredded: shredding pericarpium citri reticulatae, mulberries, pawpaw and Chinese yams, removing impurities from the dried mulberries, roughly cutting the dried mulberries to a width of 10-25 mm, shredding the pawpaw and the Chinese yams with the moisture of about 30%, and repeatedly cutting the pawpaw and the Chinese yams for at least 3-6 times, wherein the width and the thickness are not more than 3 mm; .
9. And (3) drying: 1, drying the dried tangerine peel until the moisture content is less than 13%, the hesperidin content is not less than 2.5%, 2, wolfberry: drying collected medlar or airing the medlar in a shady and cool place until the peel is wrinkled, then solarizing until the peel is hard, removing the fruit handle when the pulp is soft, and then airing, 3, mulberry: drying until the moisture content is about 15%, 4, pawpaw: drying until the water content is not higher than 12%, and 5, drying the mixture of kudzu root, longan, red date and Chinese yam: drying the mixture until the moisture content is about 15%,
10. processing the prepared dried tangerine peel, shredded pawpaw, shredded mulberry, shredded Chinese yam, kudzu vine root powder, medlar, dried longan, dried red date and shredded crabapple tea into teabags by a triangular bag automatic packaging machine according to a proportion.
The implementation example of the invention is as follows:
1. harvesting raw materials: in the middle 7 th month, the leaves of malus hupehensis in the selenium-rich enrichments area are harvested, the harvested leaves are thick and full, and no spots or wormholes are formed on the leaves. Picking fresh leaves in the morning and at night in sunny days when the temperature is not high, and removing branches and Chinese flowering crabapple fruits.
2. Fresh leaf treatment: cleaning impurities, and washing the leaves with water. Then spreading and airing the leaves by using a dustpan, and airing the moisture on the surfaces of the leaves.
3. Fermenting; placing the spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, and fermenting at high temperature. The initial temperature is not lower than 42 ℃, the temperature per hour is increased by 3 to 5 ℃, and the fermentation is carried out in a sealing way for about 4 hours. In sunny days, the tea bag is placed in the sun for insolation, when the temperature in the bag is about 45 ℃, the plastic bag is covered by thick cloth, and the temperature is kept for about 3-4 hours. And in the fermentation process, observing the fermentation condition of the crabapple leaves in the bag at any time, finding that more than 95 percent of the leaves are golden yellow, opening the plastic bag, and spreading the fermented crabapple leaves.
4. And (3) drying: and naturally drying the fermented begonia leaves in the sun to obtain the begonia black tea raw leaves. Drying folium Mali Pumilae at 45-55 deg.C until water content is not higher than 12% in rainy day. Obtaining the original leaf of the begonia leaf black tea.
5. Selecting and forming: selecting the dried original leaves, and picking out tea leaves with different damages and fermentation, so that each tea leaf achieves the copper coin rust color, the front side of the tea leaf is the copper coin color, and the back side of the tea leaf is the rust color, and the production of the begonia black tea is finished, so that the begonia black tea original leaves are obtained.
6. Spraying water to the original Chinese flowering crabapple tea leaves, shredding and drying for later use.
7. Harvesting and finishing the eight-treasure raw materials: 1, dried orange peel: selecting pericarpium Citri Tangerinae, removing impurities, washing with clear water for about 3 times, retaining water content at least not less than 30%, 2, fructus Lycii: harvesting in batches in 6-11 months, spreading fresh fruits on the reed canes, wherein the thickness of the fresh fruits is not more than 3 cm, 1.5 cm is generally preferred, and 3, the ratio of mulberry: removing dead leaves and dry branches and rotten or discolored unqualified fruit grains in mulberry fruit ears, washing the mulberry fruit ears with clear water for about three times, and keeping the water content at least not lower than 30%, 4, using pawpaw: harvesting when the epicarp is yellowish for 8-9 months, splitting the harvested fresh fruits, taking out the seeds, and drying, wherein 5, the radix puerariae: clear away the silt that the material exocuticle layer was stained with the area to detach the stereoplasm impurity of root of kudzu vine powder in the epidermis of material tuberous root and the material, 6, longan: blanching longan in boiling water, and 7, red date: dehydration and drying, 8, Chinese yam: collecting root tuber, cleaning tuber, soaking in water, and scraping off outer skin with bamboo knife or glass sheet. The skin is scraped and then put on a smoking stove, and the stem tuber is fumigated by sulfur, and then taken out and dried or baked to be completely dry after the stem tuber becomes soft, thus obtaining the wool top.
8. Crushing and shredding: crushing: the cell of the kudzuvine root is broken to release more free starch granules as much as possible by using a corresponding machine, and the granules are easy to separate and cannot be too fine and fine in peel and residue, and are shredded: shredding pericarpium citri reticulatae, mulberries, pawpaw and Chinese yams, removing impurities from the dried mulberries, roughly cutting the dried mulberries to a width of 10-25 mm, shredding the pawpaw and the Chinese yams with the moisture of about 30%, and repeatedly cutting the dried mulberries and the Chinese yams for at least 3-6 times, wherein the width and the thickness are not more than 3 mm.
9. And (3) drying: 1. drying the dried orange peel until the moisture content is less than 13%, the hesperidin content is not less than 2.5%, and 2, medlar: drying collected medlar or airing the medlar in a shade until the peel is wrinkled, then solarizing until the peel is hard, removing the fruit handle when the pulp is soft, and then airing, wherein 3, mulberry: drying until the water content is about 15%, 4, pawpaw: drying until the water content is not higher than 12%, and drying the materials in the mass percent of 5, kudzu root, longan, red date and Chinese yam: drying to water content of about 15%.
10. Processing the prepared dried tangerine peel shreds, the prepared dried papaya shreds, the prepared mulberry shreds, the prepared yam shreds, the prepared kudzu root powder, the prepared medlar, the prepared dried longan shreds, the prepared red date shreds and the prepared Chinese flowering crabapple tea shreds into tea bags by a triangular bag automatic packaging machine according to a certain proportion.
Claims (4)
1. A preparation method of eight-treasure crabapple tea is characterized in that: (1) harvesting of selenium-rich Hubei Chinese flowering crabapple tea: the leaf of the malus hupehensis is good for cultivated species or wild species growing in a selenium-rich area, but the selenium-rich standard must be met, the harvesting is generally carried out from the beginning of 7 months to the end of 8 months, the leaf enters a vigorous growth period, the leaf is fat and full, the senescence is not obvious, the leaf has no spot and no insect eye, the fresh leaf is picked when the temperature is not high in the morning and evening in sunny days, the quality of the raw material is guaranteed, the original leaf is required to meet the selenium-rich standard, and the variety is the malus hupehensis; (2) fresh leaf treatment: cleaning impurities, cleaning leaves with water, spreading and airing the crabapple leaves with a dustpan, and airing moisture on the surfaces of the crabapple leaves; (3) fermentation: the method comprises the following steps of putting spread and dried Chinese flowering crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, fermenting at a high temperature, wherein the initial temperature is not lower than 40 ℃, the temperature per hour is increased by 3-5 ℃, the tea bag is subjected to sealed fermentation for about 4 hours, usually, the tea bag can be exposed to the sun, when the temperature in the tea bag is about 45 ℃, the plastic bag is covered with thick cloth, the temperature is kept for about 3-4 hours, the fermentation condition of the Chinese flowering crabapple leaves in the tea bag is observed at any time in the fermentation process, if more than 95% of the leaves are golden yellow, the plastic bag can be opened, and the well fermented Chinese flowering crabapple leaves are spread out, wherein the fermentation process is carried out by utilizing the endogenous flora of the Chinese flowering crabapple leaves and the water contained in the leaves, so that; (4) and (3) drying: if the natural conditions permit, the fermented Chinese flowering crabapple leaves are naturally dried to obtain the Chinese flowering crabapple black tea raw leaves, if the weather is rainy, the Chinese flowering crabapple leaves are dried at 45-55 ℃ until the water content is not higher than 12% to obtain the Chinese flowering crabapple black tea raw leaves, the drying temperature is an important factor for ensuring the appearance color and the liquor color of the tea leaves, and the leaves are easily carbonized and embrittled due to overhigh temperature, lose luster, have poor taste and have dark liquor color; (5) selecting and forming: selecting the dried raw leaves, and picking out tea leaves which are damaged and inconsistent in fermentation to enable each tea leaf to achieve the copper coin rust color, namely the front side of each tea leaf is the copper coin color, and the back side of each tea leaf is the rust color, so that the production of the begonia black tea is completed, and the begonia black tea raw leaves are obtained; (6) spraying water to shred and dry the original Chinese flowering crabapple tea leaves for later use; (7) harvesting of the eight-treasure raw materialsAnd finishing:
and dried orange peel: selecting pericarpium Citri Tangerinae, removing impurities, washing with clear water for about 3 times, retaining water content not less than 30%,
and medlar: harvesting in batches in 6-11 months, spreading fresh fruits on the reed canes, wherein the thickness of the fresh fruits is not more than 3 cm, generally 1.5 cm,
and mulberry: removing dead leaves and dry branches and rotten or discolored unqualified fruit grains in mulberry fruit ears, washing with clear water for about three times, keeping water content at least not lower than 30%,
and pawpaw: harvesting when the epicarp is yellowish for 8-9 months, splitting the harvested fresh fruit, taking out the seeds, air drying,
and kudzu root: removing silt carried on the outer surface layer of the material, removing the surface of the root tuber of the material and hard impurities of the kudzu root powder in the material,
and removing the core of the dried longan: the longan is put into boiling water for scalding,
and denucleating the red dates: the mixture is dehydrated and dried to prepare the mixture,
and Chinese yam: collecting root tuber, cleaning tuber, soaking in water, peeling with bamboo knife or glass sheet, placing into a smoking oven, fumigating with sulfurAfter the tubers are softened, taking out and drying in the sun or in a kang till the tubers are completely dry, namely the wool tops; (8) crushing and shredding: crushing: the cell of the kudzuvine root is broken to release more free starch granules as much as possible by using a corresponding machine, and the granules are easy to separate and cannot be too fine and fine in peel and residue, and are shredded: removing impurities from dried tangerine peel, mulberry, pawpaw, Chinese yam, longan, red date and mulberry, roughly cutting the dried tangerine peel, the mulberry, the pawpaw, the Chinese yam, the longan, the red date and the mulberry into 2-5 mm wide pieces, cutting the pawpaw and the Chinese yam into shreds with the water content of about 30%, repeatedly cutting the shreds for at least 3-6 times, wherein the width and the thickness of the shreds are not more than 3 mm; (9) and (3) drying: 1. drying the dried orange peel until the moisture content is less than 13%, the hesperidin content is not less than 2.5%, and 2, medlar: drying collected medlar or airing the medlar in a shade until the peel is wrinkled, then solarizing until the peel is hard, removing the fruit handle when the pulp is soft, and then airing, wherein 3, mulberry: drying until the water content is about 15%, 4, pawpaw: drying until the water content is not higher than 12%, and drying the materials in the mass percent of 5, kudzu root, longan, red date and Chinese yam: drying to about 15% moisture; (10) processing the prepared dried tangerine peel shreds, the prepared dried papaya shreds, the prepared mulberry shreds, the prepared yam shreds, the prepared kudzu root powder, the prepared medlar, the prepared dried longan shreds, the prepared red date shreds and the prepared Chinese flowering crabapple tea shreds into tea bags by a triangular bag automatic packaging machine according to a certain proportion.
2. The method according to claim 1, wherein the size of the triangular bag in grams and the ratio of the eight-treasure and the crabapple tea shreds are set according to the taste and market requirements.
3. The preparation method according to claim 1 and 2, wherein the fermentation temperature and the anaerobic condition, and the mixing ratio of the eight-treasure tea and the begonia tea shreds influence the quality and the taste of the product.
4. The preparation method according to claims 1, 2 and 3, wherein the eight-treasure is applied to the effect of matching the leaf of Malus hupehensis.
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